Baja Bombero Buger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I grew up in Long Beach, California in the fifties. I spent a lot of my week-ends during school and weeksduring the summers with my friend Tommy, who lived on a farm. All of the residents on the farm were Mexican, and I grew up tasting truly authentic Mexican food at an early age. My love of Mexican food has been with me for over 55 years now and has been an inspiration for my cooking, while on the Fire Department for 25 years, as well as during my retirement now. We have a little place in Mulege, Baja California, Sur where I am an honorary Bombero with the Bomberos de Mulege and my love of and cooking Mexican food continues wherever we are. I love to cook and my Baja Bombero Burger is only one of the many results of my love of Mexican food.


1 ¾ pounds of ground chuck
½ of a pound of bulk mild beef or pork chorizo
1 teaspoon of ground cumin
½ teaspoon of ground cayenne pepper
1 teaspoon of kosher salt
¼ teaspoon ground black pepper
½ teaspoon of chili powder
4 cloves of garlic, minced
6 tablespoons of chopped cilantro leaves
4 tablespoons of Sutter Home Cabernet Sauvignon
6 tablespoons of Pacifico beer
2 teaspoons of worcestershire sauce 1 large red onion-sliced into 6 slices, ¼ inch thick each
1 large hass avacodo-sliced into 12 slices, ¼ inch thick each
12 ¼ inch thick slices of Monterey jack cheese ( 2 inch X 4 inch)
6 canned whole green chilies cut in half length wise (Note: fresh roasted green chilies can be substituted but the heat factor can vary)
¾ cup of mayonnaise
¼ cup of Fischer & Wieser’s mango ginger habanero sauce
½ teaspoon of habanero pepper sauce
1 teaspoon of dijon mustard
6 good quality hamburger buns, split
3-4 tablespoons vegetable oil for brushing grill rack


Pepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In a large bowl combine the ground beef, chorizo, ground cumin, ground cayenne pepper, salt, ground black pepper, chili powder, garlic, cilantro, Cabernet Sauvignon, beer and worcestershire sauce, handling as little as possible, until mixed well. Shape into 6 patties to fit the bun. Cover with plastic wrap and set aside. In a medium bowl combine the mayonnaise, mango ginger habanero sauce, habanero pepper sauce, dijon mustard, and mix well. Cover mayonnaise mixture with plastic wrap and set aside. Brush the grill rack with the vegetable oil. Place patties on the grill rack, cover and cook, turning once, until desired doneness, 5-6 minutes on each side for medium. Place 2 slices of cheese on each of the patties during the last 3 minutes of cooking. During the last 2 minutes of cooking, place buns, cut side down, on the outer edges of the grill rack, to toast lightly. To assemble the burgers, spread toasted tops and bottoms of buns with equal portions of the mayonnaise mixture. Place red onion slices on bottoms of buns, followed by the patties, equal portions of the green chili, and 2 slices of avacodo each. Add the bun tops and serve. (Makes 6 burgers)